Preheat oven to 400F.

Roll out half the thawed puff pastry to line the bottom of a 9 inch pan. Keep the other half covered and in the fridge until you're ready to assemble.Prick the puff pastry on the bottom and the sides with a fork. Cover with foil and bake for 15 min at 400F. Remove from oven, set aside to assemble once filling is prepared. You may need to reflatten the bottom with a fork.

In a large mixing bowl, rehydrate soy curls with some hot water (and optionally for additional flavour, 1 tsp vegan bouillion powder). Weigh down the soy curls with a plate and allow to rehydrate for about 10-15 minutes.

Meanwhile, in a medium sized pot over medium heat, preheat the vegetable oil and saute diced onion, celery and carrots until the carrots are tender.

Make a well in the centre, then add 2 tbsp vegan margarine to melt. Add the minced garlic and let that fry in that butter for about 30 seconds. Then add the all purpose flour.

Stir the flour into the butter to rehydrate, then a splash of the soy milk to get the flour incorporated. Then give everything a good mix to make sure there are no flour clumps, then add the remainder of the soy milk.

Add 2 tbsp of vegan artificial chicken bouillon powder, and stir to incorporate. The roux should thicken and make a creamy gravy.

Turn off the heat and add the frozen peas. Stir to heat through, then transfer the filling to the parbaked puff pastry "pie crust". Spread the filling out to evenly distribute.I prefer to add slightly more filling to the outside edges and slightly less in the middle because of structural integrity of the pie, but it doesn't really matter.

Roll out the second half of the puff pastry to cover the filling, and do your best to evenly cover the top. Crimp the sides down with a fork, and cut some steam vents. Brush the top with soy milk and bake at 400F for 25 minutes or until the top is evenly golden.

Remove from oven and let cool slightly before serving.